MOROCCAN VEGETABLE STEW
This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils
Provided by Justine Pattison
Time 1h5m
Number Of Ingredients 18
Steps:
- Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
- Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
- Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN LENTIL STEW
This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.
Provided by Kim's Cooking Now
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Stir hot water and tomato bouillon together in a bowl until dissolved.
- Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
- Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
- Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g
MAKE-AHEAD VEGETARIAN MOROCCAN STEW
This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 6
Number Of Ingredients 23
Steps:
- Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
- Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
- Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g
MOROCCAN SWEET POTATO STEW
A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.
Provided by Carrie Sublett
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
- Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
- Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 45.4 g, Fat 5.5 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 745 mg, Sugar 16.5 g
VEGAN MOROCCAN STEW
This is what I have tried as an imitation of a 'Moroccan stew' I had at a vegan restaurant many years ago. I used to work down the street and had this probably twice a week for lunch, but now it's an hour and a half drive away, so I had to try to make it myself! I like to have mine over lentils that have simple wilted greens mixed in such as Swiss chard, kale, spinach, etc.
Provided by Hester
Categories Soups, Stews and Chili Recipes Stews
Time 1h45m
Yield 6
Number Of Ingredients 17
Steps:
- Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.
- Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.
- Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.
- Taste stew and season with more salt, if desired.
Nutrition Facts : Calories 305 calories, Carbohydrate 59.9 g, Fat 8 g, Fiber 11.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1200.4 mg, Sugar 15.5 g
MOROCCAN SEAFOOD STEW RECIPE - (4.4/5)
Provided by cookism
Number Of Ingredients 16
Steps:
- 1. Heat olive oil over medium heat and cook onion till soft and translucent. Stir in garlic, ginger, cumin, turmeric and cinnamon and cook for 2 minutes. 2. Add in tomatoes and 250ml of water. Season with a pinch of salt and cayenne pepper to taste. Stir well and cook for ten minutes, stirring frequently. Add the fish and prawns and simmer for a few minutes until seafood is cooked through. 3. Add chickpeas and honey, stir and cook for another 2-3 minutes. Season with salt and black pepper to taste. Garnish with coriander leaves and serve over rice or a hearty loaf of cornbread.
CARA'S MOROCCAN STEW
Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper.
Provided by Cara Lewis-Watts
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 8
Number Of Ingredients 25
Steps:
- Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
- Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
- Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 49.7 g, Cholesterol 0.9 mg, Fat 8.4 g, Fiber 12 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 414 mg, Sugar 10.2 g
MOROCCAN BEEF STEW
Make and share this Moroccan Beef Stew recipe from Food.com.
Provided by Lavender Lynn
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
MOROCCAN SPICED VEAL
The spices and the soft, fragrant meat make this dish perfect for a family meal or for a larger gathering.
Provided by joycooklove
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Chop onions and sweet potato.
- Microwave sweet potato for 3 minutes.
- Prepare spices in a bowl, mix.
- Heat oil in a very large pan
- stir fry onions, mushrooms and sweet potatoes and chickpeas in oil and spices on medium heat.
- After 5 min, add the tomatoes, the lemon juice and chicken broth.
- raise the heat, and place the fillets on top of everything in pan.
- Allow liquid in pan to boil.
- Place fillets under liquid, immerse them completely.
- Place a cover on the pan.
- Cook, check, and turn over fillets.
- Cook until fillets are a soft gray color. (test to make sure the inside is also cooked).
- Remove fillets and cut into smaller cubed pieces
- Replace veal into pan and allow to simmer for 5 minutes.
Nutrition Facts : Calories 200.8, Fat 4.8, SaturatedFat 0.7, Sodium 427.9, Carbohydrate 30.1, Fiber 6, Sugar 4.8, Protein 6.1
MOROCCAN VEGETABLE STEW
This flavorful recipe is weight watchers core with the exception of the raisins. You can omit them, but it will drastically change the flavor of the dish. The entire recipe with raisin would be 4 points on the core plan, so splurge a little; it's worth it!
Provided by Fossettes
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat.
- Add potatoes, squash, onions, and carrots.
- Stir frequently for about 10 minutes until onions are golden brown.
- Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
- Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
- Meanwhile prepare couscous as directed on package, using broth instead of water.
- Stir cilantro into stew and adjust seasoning with salt if desired.
- Serve over warm couscous.
Nutrition Facts : Calories 787.9, Fat 10.3, SaturatedFat 1.5, Cholesterol 1.2, Sodium 1577, Carbohydrate 159, Fiber 19.4, Sugar 26.5, Protein 22
MOROCCAN VEAL STEW
Steps:
- Combine first 6 ingredients in food processor and blend. Dredge veal in flour and brown in the olive oil in two batches, in 4-5 quart Dutch oven. Remove to plate. In same pan, sauté the onions, fennel, and carrots until softened and slightly browned, deglazing the brown bits from the veal with 1/4 cup of the water. Add the Madeira mixture, beef broth, remaining 1/2 cup water, veal, yams, and figs, and bring to a simmer. Bake in 375 oven for one hour, until veal and yams are quite tender. Remove solids to an oval or rectangular casserole, reduce sauce over medium high heat until thickened and glossy, and pour over the meat and vegetables. May be served immediately or refrigerated overnight and reheated. Serve over egg noodles lightly tossed with butter and parsley.
MOROCCAN VEGETABLE STEW
An easy flavorful dish, I like to serve this with couscous mixed with lots of finely chopped parsley and a dish of preserved lemons on the side. Reheats well.If you like the red peppers with more crunch, add them to the dish when you put the zucchini in.
Provided by PetsRus
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
- Add all the dry spices and stir-fry this for 1 minute more.
- To this add the stock and the tomatoes, simmer for 10-15 minutes.
- Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.
MOROCCAN STEW
Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.
Nutrition Facts :
MOROCCAN STYLE BEEF STEW
Not the same old beef stew. This one is made with ground beef and chickpeas instead of stew beef and potatoes.
Provided by threeovens
Categories Stew
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook orzo according to package directions or boil in lightly salted water 7 minutes until al dente; add drained chickpeas and drain all in a colander.
- In a large skillet, heat oil over medium high heat; add onion and garlic and cook about 3 minutes while stirring.
- Season with cumin, oregano, cinnamon, and salt.
- Add beef and cook 3 to 4 minutes, while stirring and breaking up meat.
- Add currants, olives, orange juice, red wine, and tomatoes; simmer 8 minutes.
- Stir in pasta and chickpeas.
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